Curried Chicken Salad
|Cooked and cubed chicken||3 Cup (48 tbs)|
|Seedless red grapes||1 1⁄2 Cup (24 tbs), halved|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped peeled jicama||1⁄2 Cup (8 tbs)|
|Light mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon flavored low fat yogurt||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Teaspoon|
|Curry powder||1 Teaspoon|
|Half and half||3 Small, peeled, bias-sliced in half lengthwise, and seeded|
Peel and section orange; halve or quarter each section.
In a large bowl combine orange .pieces, chicken, grapes, celery, and jicama.For dressing, in a small bowl stir together mayonnaise dressing, yogurt, soy sauce, 'and curry powder.
Pour dressing over chicken mixture; toss gently to coat.
Cover and chill for 1 to 24 hours.
If desired, serve the chicken mixture in papaya halves and garnish with chives.